Tacos: Buffalo Cilantro Lime Shrimp

I’ve never met a taco I didn’t like.

From chicken, beef and pork to fish and vegetarian and vegan. They’re hand held, can range from mild to spicy and usually are pretty simple to prepare. There’s genuinely no limit to what you can put in or on tacos. And todays recipe is my latest obsession.

I first made these on a random weeknight after my evening yoga class. I wanted something short, straightforward and satisfying. After looking in my fridge, I devised a plan. Since then I’ve been making them every other week. Craving these simple spicy tacos but don’t have the time? You have options. You can make these extra-straightforward by toasting the shells, adding in the slaw with a drizzle of (store-bought) cilantro lime dressing of your choice. Then simply add in the cooked shrimp, buffalo sauce and desired toppings. Although I am partial to my creamy cilantro lime avocado dressing! To be completely transparent, I’ve made them both ways and neither disappoint.

Prepare to fall in love.

To Make These Buffalo Cilantro Lime Shrimp Tacos Set out:

• shrimp (raw) – I use extra large, wild caught, peeled and deveined shrimp with tails off.
• southwest seasoning – Adds additional flavor to these already well-seasoned tacos.
• chipotle powder – Lends a smoky and earthy flavor.
• extra light olive oil spray – Helps crisp and brown the shrimp.
• broccoli slaw – Use your go-to! I like Mann’s Superfood blend. (not sponsored)
• cilantro lime dressing – I use this from-scratch creamy avocado version but Primal Kitchen makes a great healthy option as well.
• white corn tortillas – Pan toasted for extra flavor and texture.
• buffalo sauce – Use from-scratch or store-bought.

optional toppings:

• avocado
• pickled red onions
• cilantro leaves
• lime wedges
• sliced green onions

Start by thawing 1 pound of extra large shrimp. Once thawed, spread them out on one half a of clean kitchen towel and then use the other half to throughly pat dry.

Transfer the shrimp to a bowl and season with 1 tablespoon of southwest seasoning and 1/2 teaspoon chipotle powder.

Toss well to coat.

Add 10 ounces broccoli slaw to a bowl with 1/2 cup cilantro lime avocado dressing or more depending on your preference.

Toss well until coated, adding more dressing as needed.

Meanwhile, preheat a small skillet over medium to medium-high heat.

Once preheated, add the shrimp to your air fryer basket in an even layer. Lightly spray with the olive oil spray and cook 7 to 8 minutes or until opaque and fully cooked.

Meanwhile, quickly pan toast corn shells in a skillet over medium to medium high heat. I don’t time this, it’s only a few seconds per side in a genuinely hot pan. You want them toasty but still malleable. Keep them warm by wrapping in a clean kitchen towel.

Once the shrimp is cooked and smelling memorable…

Transfer them to a cutting board and give them a rough chop.

Divide the slaw among the warm toasty corn shells, add in some of the chopped shrimp, drizzle with a little buffalo sauce and top with desired toppings like sliced or diced avocado, pickled red onions, cilantro and a squeeze of lime.

These are so savory and satisfying, they’re great all by themselves however here are a few things that you could serve these shrimp tacos with..

• cilantro lime rice! Choose between long-used white rice or cauliflower rice.
• mexican sweet corn cake
• honcho chopped salad
• ice cold beer or margaritas!

I store everything in separate containers. Therefore making it easier to reheat the shells and shrimp without warming up the cold components.

Enjoy! And if you give this Buffalo Cilantro Lime Shrimp Tacos recipe a try, let me know! Snap a photo and tag me on twitter or instagram!